Spicy Dakgalbi Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is filled with gochujang-seasoned stir-fried dakgalbi, perilla leaves, and pickled radish, then rolled with rice in seaweed.
This gimbap is filled with gochujang-seasoned stir-fried dakgalbi, perilla leaves, and pickled radish, then rolled with rice in seaweed. Savory, spicy chicken pairs with fragrant perilla and sweet-tangy pickled radish. It’s great for a packed lunch or a simple dinner.
Street food · 30 minutes to cook
Nutrition (per 293g serving): 479.7 kcal · protein 23.2g · carbohydrate 55.5g · fat 17g · sodium 577.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir-fry the dakgalbi until almost all the moisture has cooked off before adding it to the gimbap, so the seaweed is less likely to turn soggy.
Tips: Don’t spread the rice too thickly all the way to the edge; leave some space at the top to make rolling easier.
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Ingredients (1 serving)
- Rice — 150 g
- Gim sheets — 1 sheet
- Boneless chicken thighs — 90 g
- Perilla leaves — 3 sheet
- Pickled daikon radish — 25 g
- Gochujang — 1 tsp
- Soy sauce — 0.5 tsp
- Minced garlic — 0.5 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp